As the idea grew and grew, so did the sources for his fruit, until he came upon a “library” block table and wine grape varieties run by nurseryman Kevin Bartsch.

The Bartsch contribution is a classic “fruit-salad” block, says David.

“It’s a real library of all the old heirloom table and wine grape varieties.

“A veritable cornucopia,” he says.

“And I can guarantee there’s at least one bunch of every variety blended into the wine.”

Together with 105 odds and sods from the nursery, David also brings into the blend a dominant volume of Barossa shiraz and grenache grown on his own blocks, plus a fresher element with several white varieties including as riesling, semillon and vermentino.

Every one of them is documented on a handmade tissue label that’s worth laminating after you’ve finished the bottle.

The labour-intensive effort to make the wine begins however back in the vineyards of the western Barossa Valley.

To manage all the different ripening times, the harvesting regimen stretches over several picks four picks while the winery deals with a rolling fermentation as the fruit comes in and the tanks fill up.

“You have to think of it as an old pot of soup going continuously on the stove,” David says. “You keep topping it up with vegies.

“It’s definitely the wine we spend most amount of effort on and it’s probably the most satisfying wine to make as well.”